5 oz. dried New Mexico chiles, stemmed
2 tbsp. New Mexico chile powder
2 tbsp. honey
1 tbsp. white wine vinegar
2 tsp. ground cumin
1 1/2 tsp. ground cloves
1/8 tsp. cayenne pepper
Juice of 1/2 lime
5 tbsp. olive oil
3 lb. boneless pork shoulder, cut into 1 1/2″ chunks
Kosher salt and freshly ground blackpepper, to taste
Warm corn tortillas, for serving